Pretzel-Crusted Fish & Chips - Kraft Recipes Top
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Pretzel-Crusted Fish & Chips

Prep Time
Total Time

6 servings

Pretzel-crusted cod fillets bake up crisp and delicious in this easy fish and chips recipe. Get out the potatoes and let's get started!

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Make It

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  • Heat oven to 425ºF.
  • Toss potatoes with 1/4 cup dressing; spread onto rimmed baking sheet sprayed with cooking spray. Bake 27 min.
  • Meanwhile, empty coating mix into pie plate. Brush both sides of fish fillets with remaining dressing. Dip, 1 at a time, in coating mix, turning to coat both sides of each fillet. Place in single layer on separate baking sheet sprayed with cooking spray.
  • Add fish to oven with potatoes. Bake 10 to 13 min. or until fish flakes easily with fork and potatoes are tender. Meanwhile, combine remaining ingredients.
  • Serve fish with potatoes and mayo mixture.

Special Equipment Needed


Substitute 1/3 cup KRAFT Tartar Sauce Hot & Spicy for the prepared mayo mixture.


Prepare using tilapia or catfish fillets.


  • 6 servings

Healthy Living

Diabetes Center

  • Carb Choices: 3 Carb Choice

Diet Exchange

  • 2-1/2 Starch
  • 2 Meat (L)
  • 2 Fat

Nutrition Bonus

The baked chips are a good source of vitamin C from the potato and the perfect complement to the crusted fish.

Nutritional Information

Serving Size 6 servings
Calories 390
Total fat 14g
Saturated fat 2g
Cholesterol 55mg
Sodium 670mg
Carbohydrate 41g
Dietary fiber 2g
Sugars 6g
Protein 24g
% Daily Value
Vitamin A 6 %DV
Vitamin C 30 %DV
Calcium 2 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 1 out of 5 by from I love fish baked with Shake and Bake Extra Crunchy, but this new Pretzel variety left us cold. I love fish baked with Shake and Bake Extra Crunchy, but this new Pretzel variety left us cold. Sorry, but there's an oddly unpleasant aftertaste we won't be experiencing again. Ugh.
Date published: 2015-02-16
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